Strawberry preserves are sweetened strawberries, intended for long-term storage and later usage. Preserves offer a great vehicle to use up fresh fruit during the summer. The consistency is chunkier and less smooth than strawberry jam, since the fruit is not pureed. Strawberry preserves are ideal for baking, used as fruit spread, on charcuterie trays as a sweet element, drizzled on pancakes, and in meat marinades. Bonus: strawberries also have a myriad of health benefits!
What You’ll Need
- fruit & veggie wash
- citrus juicer
- cutting board
- Chef’s knife
- large saucepan (stainless steel)
- wooden spoon
- mason jars with lids
- measuring cups
- boiling water canner
- ½ lemon peel
- 1/8 cup fresh-squeezed lemon juice
- 4 cups ripe strawberries
- 1 cup granulated sugar
Step #1: Prep The Fruit
Rinse the fresh fruits in fruit and veggie wash (we recommend Rebel Green Fruit & Veggie Clean, available at Target, Walmart, and local health food stores). Hull the strawberries (remove the green top). Peel the lemon then cut in half. Set aside.
Step #2: Let It Marinate
Put lemon peel and strawberries into large saucepan. Carefully mix in the sugar, then let sit for 3 hours at room temperature. Stir occasionally. While it’s setting, manually juice half the lemon.
Step #3: The Heat Is On
Heat on medium heat, stirring occasionally, until the mixture boils. Add the lemon juice. Continue cooking and stirring often for about 4 minutes.
Step #4: Separation Is Key
Using a slotted spoon, remove the berries from the liquid and place in a hot and sterile jar. Heat remaining syrup over medium-high heat until thickened. Test temperature periodically; it should measure about 220 degrees Fahrenheit. Remove from heat and let cool.
Step #5: Better Together
Once the syrup has cooled, pour over the jarred berries. Leave about ¼ inch of space in each jar. Tightly close lids.
Step #6: Process Makes Perfect
Process for 10 minutes in a boiling water canner. Let cool, then refrigerate. Preserves will be usable for at least 6 months.